Copy Cat Freebirds Ancho Salad Dressing
This vinaigrette is not too spicy and a tiny, tiny bit sweet — it’s perfect for salads, side dishes and marinades.
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
0minutes 4hours
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
0minutes 4hours
Ingredients
Instructions
  1. Add dried ancho chiles to bowl of water, weight down with a plate so they don’t float to the top. Soak 4 hours or overnight.
  2. Drain water off rehydrated ancho chiles. Discard stems and cut open to remove seeds. Chop.
  3. Add chopped chiles, cilantro, lime juice, olive oil, garlic, honey, salt, pepper and chile powder to blender.
  4. Pulse blender on and off, blending ingredients until smooth and combined – about 1 to 2 minutes.
  5. Pour in 16-ounce Mason jar or salad dressing cruet and refrigerate until serving time.
  6. Makes 12 – 14 ounces.

© 2012-2017 thefitfork.com All Rights Reserved